While the phrase "Enter to win!" is often accompanied by eyerolling and a lesson in probability, when it comes to the 2008 Sub-Zero Dream Kitchen -- and dreamy it is, complete with sleek sub-zero fridge, freeze and wine storage alongside $2,000 worth of gourmet goodies from Dean & Deluca, Wolf dual range, Kohler kitchen gear ... the list goes on -- the words just may inspire a foodie frenzy. Until July 31, enter here if you aspire to cook and entertain in this kitchen-for-the-gods (did we mention ambrosia flows freely from those Kohler products? And there is a subscription to the Windsor Sonoma Wine Club?). Winners of the $50,000 in kitchen booty will be notified August 3. I hope I'm invited to your first dinner party.

Summertime is ice cream time. But for some of us, all year long is ice cream time. So naturally I was excited when I saw this handsome Cuisinart Supreme Commercial Quality Ice Cream Maker on Williams-Sonoma. For not much money and in just a few steps, you can whip up homemade ice cream, gelato, sorbet, frozen yogurt or even a frozen drink. This fully automatic machine can prepare up to 1.5 quarts in less than an hour. It features a built-in compressor freezer, so no prefreezing is required -- just add the ingredients and set the timer. Adding mix-ins is easy, thanks to an ingredient spout in the lid. The lid, paddle and bowl are removable for hand-washing. The brushed stainless steel housing means it's nice enough to match today's renovated kitchens. 150W; 15 1/2" x 10 3/4" x 10 1/2"; $299 on Cuisinart or Williams-Sonoma.

With fishing restrictions in the Caspian Sea limiting the amount of sturgeon caviar available, paddlefish caviar production has grown in the past few years. The dark gray eggs of the paddlefish are prized for their mild flavor and the paddlefish are native here in the U.S. But could there be risks to paddlefish consumption? Health officials are worried that the eggs from the paddlefish, which swim in the American lakes and rivers, may contain dangerous toxins including mercury, chlordane and cancer-causing polychlorinated biphenyls, or PCBs.

The paddlefish, also known as the spoonbill, gets its nutrients from swimming with its mouth open and collecting plankton. This method leaves them vulnerable to the pollutants in the water. Kentucky, Indiana and Tennessee have warned consumers to limit their consumption of paddlefish caviar from portions of the Mississippi, Ohio and Tennessee rivers. But right now the average consumer may not be aware of the risk or may not know what river their paddlefish caviar came from since it is generally not listed on the label. Advocates of the caviar say the levels of toxins are far below FDA advisory levels and not really a concern, especially since most people don't eat caviar in large portions. Others say that with PCBs and other potential carcinogens there really are no safe levels and to steer clear.

The blog Jewelry Insider hit upon a great item that combines jewels and chocolate -- perfection! A Swiss chocolate company, Cocoa Gourmet, has created what its calls its "Royal Collection," which features 12 chocolates made with safe-to-eat gold or silver, or sprinkled with diamonds. Priced at $1,250, the collection has four 22-carat gold chocolates, four pure silver chocolates and four sweet diamond pieces. There's also a $520 Gemstone Collection. Lovely, and an unusual gift idea, but I'm not convinced that ingesting metal is such a hot idea, though I guess if you have dental work you're ingesting it all the time ... Order here, if you're braver than I. Free worldwide shipping!

Deliciousness comes to Seattle on July 13th in the form of the Seattle Luxury Chocolate Salon. The show takes place at the Bell Harbor International Conference Center, 2211 Alaskan Way, Pier 66 from 11:00 a.m. - 5:00 p.m. The show will include a variety of chocolatiers and confectioners include Amano Artisan Chocolate, Kekau Chocolatier, Cocoa Chai Chocolates, Petit Noirs, Guittard Chocolate, Theo Chocolate,Alma Chocolate, Lula's Chocolates, Dilettante Chocolates, Posh Chocolat and more. The event will also include chocolate demos by local talent. The salon will also hold the Luxury Chocolate Salon Awards and members of the tasting panel include Seattle food and city journalists Molly Wizenberg (Orangette, Bon Appetit), Eric Scigliano (Seattle Metropolitan Magazine), Viv (Seattle Bon Vivant), Ritzy Ryciak (Conscious Choice Magazine) and Dana Cree (TastingMenu.com, Pastry Chef - Veil Restaurant). Tickets are $20 for adults at the door or $17.50 in advance.

The latest kitchen design from Bulthaup debuted in Milan recently and is based on the concept of a "kitchen workshop." Called the Bulthaup B2 it's designed to be personalized to suit each individual owner's needs and cooking habits, as each of the three main compartments can be easily modified and adjusted. The 'workbench' includes the sink and cook top, the 'tool cabinet' holds utensils, dishes, and food, and the 'appliance cabinet' holds (you guessed it) appliances like the refrigerator, oven, and dishwasher.

One other nice feature to love about this kitchen: cleaning up has never been so satisfying because everything closes up and 'hides' out of sight when you're not using it!

The legendary Trianon Palace hotel and spa in Versailles, France where the likes of Marcel Proust, René Lacoste and the Duke of Windsor once frolicked has just completed a breathtaking $30 million renovation. Situated just outside Paris less than a mile from Louis XIV's famed Château de Versailles, the 5-star luxury hotel's upgrades include a new wing, Gordon Ramsay's first restaurant in France, a refurbished Guerlain spa, revamped public spaces and glorious gardens. Noted interior designer Fiona Thompson, who oversaw renovations to the 199-room property, has managed to modernize the 1909 building without detracting from its historic magnificence.

A magician, mixologist and chef Mario Batali are combining for a new type of event. The Magic, Martinis and Mario event the first of which is taking place on September 18 at Del Posto, Batali's restaurant in New York, offers more than just a dinner. Mixologist and Fine Living Network star, Tony Abou-Ganim will design custom cocktails for this special evening and teach diners how to recreate them at home. Also during the cocktail hour, entertainer Billy Harris will show sleight-of-hand magic tricks.

Each of the four courses of the Italian meal will be introduced by Batali and the dishes will be paired with wines from LaMozza, Mario's own vineyard in Tuscany, as well as the Friuli Bastianich vineyard. After the meal Billy Harris will perform his stage show.

Guests will receive gift bag that includes a copy of Mario's latest cookbook, Italian Grill, Tony Aboau-Ganim's most recent DVD, Cocktail 101, samples of 10 Cane Run, playing cards and a ticket to the raffle to win an Ernst Benz Mario Batali wristwatch. Both Mario and Tony will be available to sign books and DVDs at the end of the festivities.

The tickets are $1,500 per seat and limited to 130 guests. $100 of the price will go to the EarthLab Foundation, a 501(c)(3) organization providing functional outreach and reverse research and educational efforts in part through EarthLab.com. A new online segment at EarthLab.com entitled Food & Mario Batali shows how to make better food related choices for the environment.

Wow, this story is hilarious. I love fruit but I'm not so sure I'm interested in trying Durian (a fruit growing ever more popular with Southeast Asians and Chinese) because not only does it cost upwards of $200 a piece but apparently it smells like gasoline. Or garbage. Or manure. Or stinky socks. Take your pick, none of the descriptors are good.

So why do people prize this fruit so much? I guess once you cut them open you can separate the stinky part from the edible part, which is reportedly very sweet, nutty, and almost custard-like, and it's quite tasty. $200 tasty.

I've been following the story of the declining sturgeon population in the Caspian Sea for years. With increasing focus on bans to prevent overfishing, the quest to discover the perfect alternative has been going on for several years (I created a list of beluga alternatives in 2006). Now from Japan there is another solution, Cavianne. This imitation caviar is made from a rather non-appetizing sounding mix of squid ink, apple pectin, sea urchin extract, oyster, scallop and a gum derived from kelp by a company called Hokuyu Foods. The faux caviar has a skin that is thicker and gummier than the real thing. The company produces four tons of this caviar substitute a year which is, according to the AFP, equal to one-fifth of the estimated consumption of real black caviar in Japan, Cavianne is mostly used by restaurants and hotels and sells for the equivalent of less than tend dollars for a 1.75 ounce jar and contains one seventh the calories of real caviar. The company also sells "Fruppy" balls that contain fruit-flavored liquid.

There has been a surge of new gins on the market but what about the other half of the summer essential G&T? Now there is a new premium tonic water, Q Tonic. Q Tonic has no high fructose corn syrup and has 60% fewer calories than regular tonic water. The brand uses hand-picked quinine from the Peruvian Andes and is sweetened with organic agave. The tonic water has been launched in selected restaurants and retail outlets around the country and online. It generally costs around $10 for a pack of four bottles.

[via Notes on a Party]

Champagne is always considered a fairly luxurious drink (even when it's the cheap stuff) but any champagne, cheap or not, is sure to get a class upgrade when it gets served in one of these two glasses. Valued at $400,000 and blinged out with 1,700 white and pink diamonds the glasses were chiseled out of 8kg blocks of rock quartz crystal and it took 5 jewelers 3 months to put them all together.

The set was designed by John Calleija and although they'll be present at the opening of his second store in London they'll eventually be returning to the home of the Melbourne businessman who bought them and plans to turn them into family heirlooms.

Of all the restaurants that might offer a $200 truffle-laden burger on their menu Burger King is probably one of the last ones, if not the last one, that comes to mind. But believe it or not Burger King has launched a $200 hamburger called simply "The Burger" that features Wagyu beef, white truffles, Pata Negra ham slices, Cristal onion straws, Modena balsamic vinegar, lambs lettuce, pink Himalayan rock salt, organic white wine, and shallot-infused mayonnaise all served up on an Iranian saffron and white truffle dusted bun.

That's quite a list of ingredients.

"The Burger" will be on sale once per week in London and proceeds go to benefit the Help a London Child charity.

The world of fine food and luxury dining has trickled into the most casual of foods -- pizza. Of course when it can be topped with anything that kind of freedom allows chefs to concoct the most outrageous of ideas into slices of heaven. But how much would you pay for dough topped with italian chicken eggs, mozzarella, onion and Beluga caviar...say, £350?! At Notting Hill's Mulberry Street that is the price you'll pay to enjoy their twenty-inch Beluga King pizza. And even though there is a credit crunch in the UK it seems the enticing ingredients are garnering wealthy customers and curious diners.

Using the best of old and new world winemaking techniques, Jim Fetzer introduces award-winning, Biodynamic growing practices that go beyond organic standards. The Opulent Vintner's Collection contains a 2002 Ceago Camp Masut Cabernet Sauvignon, a 2006 Ceago Del Lago Chardonnay and Ceago Vinegarden's estate-grown, cold-pressed, certified organic and Biodynamic olive oil. To complement the wine, included are 10 pieces of fresh, seasonal fruit, 4 oz. each of roasted and salted organic cashews, almonds and pistachios, and 4 oz. of organic chocolate caramel pecan clusters.

This collection is Biodynamic certified by The Demeter Association: no pesticides, herbicides or synthetic fertilizers; organic methods with astronomy; humane animal practices; and ecosystem protection.

A nice Father's Day idea for the gourmet, eco-concerned dad. $174.95